Salt cod. Much eaten during Lent, it must be soaked for 24 hours or more before use, with occasional changes of water. It can often be purchased ready soaked on Fridays.
Salt cod cooked with anchovies, garlic, raisins and garlic, sometimes with the addition of pine nuts, and served with polenta.
"Salt cod in the style of Genoa." Salt cod cooked in a fresh tomato sauce or grilled and served with oil and lemon, usually with potatoes.